Process of obtaining food extracts.



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GEORG EICHELBAUM, or 'BERLIN, GERMANY.

PROCESS OF OBTAlNlNG' FOOD EXTRACTS;

SPECIFICATION forming part of Letters Patent No. 708,330, dated September 2, 1902.

Application filed March 28,1902- Serial No.100536. (No specimens.)

To a, Z whom it may concern:

Be it known that I, GEORG EIOHELBAUM, a subject of the King of Prussia, German Emperor, residing at Berlin, in the Kingdom of Prussia, German Empire, have invented certain new and useful Improvements in Proccases of Obtaining Food Extracts; and I do declare the following to be a full, clear, and exact description of the invention, such as Willenable others skilled in the art to which it appertains to make and use the same.

The present invention relates to an improved process of producing such foodstuff from milk.

The improved food-stuff possesses the smell and flavor of meat extract and represents, ac-

cording to thedegree of concentration to which it has been subjected, a mass of more or less syrup-likeconsistency and of a yellow to a yellow-brownish color. The improved food can be dissolved in water, and thereby dc velops the smell and flavor which ischaracteristic of meat extract.

The process of producing the improved foodstuff according to the present invention consists in subjecting the albumen contained in milk to a peptouizing process, splitting up the lactose contained in the-milk into its glutained with yeast.

on of the albn men contained in milk by one coses, and fermenting the glucoses thus ob- I may effect the peptonizathe fermentingagents which is known to decompose the albumen-for instance, .trypsine or pepsine-the experienced workman selecting the ferment according to the special circumstances. It is especially advantageous to use a ferment which effects the peptonization quickly, and I have found trypsine especially well adapted for this purpose. The splitting up of the lactose into its glucoses is effected with diluted mineral acids-for instance, sulfuric acid or hydrochloric acid-by adding such acids in properly-diluted form and heating the same. The choice of the acids to be used, the quantities, the extent of dilution of the same, and the temperature and duration of heating must be determined by the experienced workman. I have found the use of dilute hydrochloric acid very advantageous, because chlorid of sodium is produced from the same in the neutralization with carbonate of sodium, the flavor of the said chlorid of soi cent. H01.

dium being very pleasing. After the lactose has been spli t into its glucoses according to the process described the acid is properly neul tralized and the glucoses produced from the splitting of the lactose is fermented.. The best mode of effectingthis is to add pure yeast to the milk in which the lactose is split into its glucoses. A suflicient time is then allowed for the yeast to act. In general I have found three days suificient for the action of the yeast at a temperature of 30 centigrade; but this time may be varied. An experienced workman will readily determine the quantityof yeast and the length of time required for the action by making experiments. The described peptonization of the albumen is not absolutely necessary, as the process can also be conducted in such a manner that the tralized yeast is added. The yeast then not i only operates as a ferment upon the lactose, but has also a peptonizing effect upon the existing albumen. After the lactose has been split, the acid neutralized, and the fermenting of the glucoses has been effected the liquor must be filtered and, if desired, mixed with common salt and boiled down.

My process may be conducted in the following mauner: Milk from which the fat has been removed is peptonized in the proper manner-for instance, with trypsine (pancreatin) in ten to fifteen 'hours at 37 centi grade; This is done by adding per liter of the milk to be used about 0.1 gram of the ferment and about three grains of soda. When the action of the ferment has continued for a sufficient time, the-lactose in the milk is inverted by adding acids and heating. Preferably hydrochloric acid is added in such quantity thatthe total contents of the liquor which is to be inverted corresponds to about one per The temperature is increased to about 100 centigrade. After the inversion of the lactose is finished the acid is properly neutralized, which is advantageously accom plished with carbonate of sodium. The cooled liquor is then fermented with good common yeast for two days at atemperature of about 30" to 32 centigrade. The cloudyliquor thus IOO obtained is heated to a temperature of about 100" eentigrade for the killing of the yeast.

It is then filtered one or more times, mixed with common salt'to improve the flavor, and is then with the aid of a maderate heat, free or in vacuo, brought to the required consistency.

Instead of milk whey maybe used; but the yield in the product as compared with that of milk becomes smaller.

The milk may be freed from fat; but milk from which the fat has not been removed may be used.

What I claim, and desire to secure by Letters Patent of the United States, is

A process for producing a foodstufi similar to meat extract, consisting in mixingmilk withapeptonizing ferment and subjecting it to the operation of the said ferment; then mixing therewith diluted mineral acids and heating, and, after the lactose contained in the milk has been split into its glucoses by the action of the acids, neutralizing the acids; then mixing yeast with the liquid to ferment the glucoses obtained from the lactose, and after fermentation is complete, filtering and concentrating the liquid. In witness whereof I have hereunto signed my name, this 14th day of March, 1902, in the presence of two subscribing Witnesses.

- GEORG EIOHELBAUM. Witnesses:

HENRY HASPER, Wonmiimn HAUPT. 

